I love a good cheesy dip anytime of the year, but this easy Tex-Mex bean dip recipe gets bonus points for being almost too cute to eat, thanks to a Cacique® Crema Salvadoreña garnish that gives it a spiderweb design, complete with a black olive spider on top. But trust me, you’re definitely going to want to dig in, because it’s packed full of flavor! Just ask my 14-year-old — he devoured at least a quarter of this dip mere seconds after I set my camera down.
It all starts with the bean layer, a delicious mixture of refried beans (black beans or pinto beans, your choice), chili powder, garlic powder, and the juice of one medium lime. Because I’m always loath to waste the tangy zest of any type of citrus fruit, I also zested the lime and tossed it in, as well. After warming the mixture through, I folded in about 5 ounces of shredded Cacique® Queso Quesadilla Cheese and continued warming until the cheese melted into the seasoned refried beans.
Honestly, I could stop right there and be perfectly content. This warm, cheesy bean mixture is SO flavorful! But I continued by adding a layer of thick and chunky salsa that I first drained for about 10 minutes to remove all of the excess juice. Then on top of the salsa layer, I spread a container of guacamole. If I was really feeling ambitious I would have made my own, but sometimes I’d rather opt for convenience. You know? Not to mention, I found my favorite store bought variety on clearance for $1.50… Score!
To finish off this dip recipe with a little Halloween flair, I poured about a third of a cup of Cacique® Crema Salvadoreña into a condiment bottle and used it to “draw” a spider web design on top of the layers. Finally, I fashioned a small black spider out of half of an extra large black olive, along with sliced halves for the legs. Serve with crispy tortilla chips and dig in!
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 2 (16-oz.) cans refried beans
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 medium lime, zest and juice
- 5-oz. Cacique® Queso Quesadilla Cheese, shredded
- 1 (16-oz.) jar thick and chunky salsa, drained
- 1 cup guacamole
- 1/3 cup Cacique® Crema Salvadoreña
- 3-4 extra large whole black olives
- tortilla chips, for serving
HOW TO MAKE IT
- Prepare the bean layer by mixing together the refried beans, chili powder, garlic powder, lime zest and juice in a medium skillet. Heat over low heat until bubbling. Fold in shredded Cacique® Queso Quesadilla Cheese and continue to warm until melted.
- Drain the salsa in a strainer to remove the excess juice. Layer the salsa and then the guacamole over top of the bean mixture, leaving some of each layer beneath showing.
- Pour Cacique® Crema Salvadoreña into a condiment bottle. Use the bottle to draw a spiderweb design on top of the dip. Garnish with a black olive spider – one half of an extra large black olive for the body and 8 sliced halves for the legs. Serve with your favorite tortilla chips.
- Cook’s Note or helpful tip (optional):If you don’t have a condiment bottle, transfer the Cacique® Crema Salvadoreña to a zip top bag. Snip a small piece off the corner, and use it to pipe the spider web design onto the dip.